Zucchini Soup with Pumpernickel and Quark Toasts
Delight your taste buds with this vibrant Zucchini Soup with Pumpernickel and Quark Toasts—a perfect blend of hearty, wholesome, and refreshing flavors. This creamy zucchini soup, made with sautéed garlic and onions, gets its velvety texture from pureed zucchini simmered in savory vegetable broth. A hint of fresh parsley adds an optional herbal finish, elevating every spoonful. The pairing of crispy pumpernickel toasts spread with tangy lemon-zested quark cheese creates a textural contrast and boost of flavor, while optional radish slices lend an extra pop of crunch and color. Ready in just 40 minutes, this easy-to-make recipe is ideal for weeknights or a light, satisfying lunch for four. Enjoy healthy, seasonal comfort food that’s both nourishing and full of character!
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Recipe Information
Ingredients
- 4 medium zucchini
- 1 large yellow onion
- 3 units garlic cloves
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
- 4 slices pumpernickel bread slices
- 0.5 cup quark cheese
- 1 teaspoon lemon zest
- 4 slices radish slices (optional, for topping)
Instructions
Wash and roughly chop the zucchini. Peel and dice the onion and garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened and fragrant.
Add the chopped zucchini to the pot and cook for an additional 5 minutes, stirring occasionally.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the zucchini is tender.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until creamy.
Season the soup with salt and black pepper to taste. If desired, garnish with fresh parsley before serving.
While the soup is simmering, prepare the pumpernickel toasts. Lightly toast the pumpernickel bread slices until crisp.
In a small bowl, mix the quark cheese with lemon zest for a bright, tangy flavor.
Spread the quark mixture onto the toasted pumpernickel slices. Optionally, top with thinly sliced radishes for extra texture and color.
Serve the zucchini soup hot, accompanied by the pumpernickel and quark toasts.
Nutrition Facts
Calories |
1361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 12716 mg | 553% | |
| Total Carbohydrate | 199.9 g | 73% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 83.6 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 484 mg | 37% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3961 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
